Meatandtomatoes' Fromage Fort

"inspired by jacques pepin's recipe. cooking time is chilling time. (blogged at http://www.meatandtomatoes.com/2010/04/cheese-glorious-cheese.html)"
 
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photo by meatandtomatoes photo by meatandtomatoes
photo by meatandtomatoes
Ready In:
2hrs 15mins
Ingredients:
5
Yields:
1 cup
Serves:
1-4
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ingredients

  • 1 lb cheese (can be a mixture of any kinds (brie, blue, swiss, goat, cow, sheep, etc.)
  • 1 teaspoon garlic (to taste, grated or minced)
  • 14 - 12 cup white wine (amount will vary based on how much cheese used)
  • 14 teaspoon salt (to taste, based on saltiness of cheese)
  • 14 teaspoon pepper
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directions

  • chop cheese into small pieces, removing any rind, and add to food processor. if using harder cheeses, like parmigiano, it's easier to grate before blending.
  • add white wine gradually; it's easy to add more to reach desired consistency, but difficult if you put too much in to start.
  • add pepper and salt, if necessary. the cheese may be salty enough without this addition, so use your own judgement.
  • blend until smooth and creamy. add more wine as necessary until the consistency is to your liking.
  • chill until slightly firm.
  • eat with bread or crackers or what have you while listening to the labyrinth soundtrack (that last part is just a serving suggestion). can also be eaten straight out of the food processor, but it is better after a bit of fridge time. m. pepin also suggests putting it on bread and broiling it, which is deliciously tasty as well.

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RECIPE SUBMITTED BY

love. truth. beauty. magic. hartlarsson.com, art, music, history, forensics, architecture, food, exploration, mysteries, books, sexuality.
 
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